hershellipow

Come to think of it you may be right, pecan pie should be a Southern staple, but I was referring to the king of kernels as the staple. Has anyone tried the recipe on the cover of Cooking Light this month?

In traveling around Texas and the South, I've noticed a disturbing trend in restaurants lately: pecan pie is being displaced by cheese cake - and New York cheese cake at that! I don't mind the addition (much), but I am dismayed that my favorite pie is becoming seasonal at best. While we're at it, got any tips on where to buy what is apparently becoming a semi-precious staple? I'll vote for Ellis Pecans in Ft. Worth.

In his book North Carolina Barbecue: Flavored by Time, Bob Garner offers two recipes for banana pudding: a winter pudding, topped with meringue and allowed to mellow at room temperature, and a summer pudding, which is layered with whipped cream and softened in the refrigerator. Me, I like meringue. I like how it gets slightly browned and caramelized; I like the elegance and economy of using the yolks for one part of the dish and the whites for the other; and I like its airiness, and the tiny bubbles that pop on your tongue. ← Very interesting to vary the topping by season. Makes sense, but I agree that meringue makes my day any day of the year. Thanks to all those who responded to my query - even if I spelled meringue phonetically.

I have seen banana pudding with whipped cream topping on occasion and wondered why people stray from the traditional merangue I grew up enjoying in Mississippi. Is there a sub-regional difference in taste?